recipes
Atlantic Salmon Open Sandwich
This simple open sandwich with Atlantic Salmon is ideal for alfresco dining or a special lunch.
serves 4
15 min prep
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ingredients
| 3 tablespoons olive oil Finely grated rind of 1 small lemon 270g packet frozen Birds Eye Ocean Select Atlantic Salmon - Lemon Pepper 1 small Desiree potato 20g butter, melted 8 slices French bread stick, toasted 1½ cups rocket or salad leaves 6 cherry tomatoes, sliced |
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instructions
step 1
In a screw top jar combine oil and lemon rind.
step 2
Cook frozen Birds Eye Atlantic Salmon following packet directions. Peel potato and shave into thin slices using a vegetable peeler. Place on absorbent paper and pat dry then place on a baking paper lined oven tray. Lightly brush with butter and bake in the oven for 10 minutes while fish is cooking. Remove from oven when browned.
step 3
Place 2 slices of toasted bread stick on each serving plate. Top with cooked fish, potato slices, rocket or salad leaves and tomatoes. Drizzle with a little lemon oil.
recipe tip
The lemon flavour will be more intense if the oil is left to stand.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1800kJ (429Cal) | 935kJ (223Cal) |
| Protein | 17.0g | 8.9g |
| Fat - Total | 28.6g | 14.9g |
| - Saturated | 6.8g | 3.6g |
| Carbohydrate | 25.3g | 13.2g |
| - Sugars | 3.0g | 1.6g |
| Dietary Fibre | 2.4g | 1.3g |
| Sodium | 642mg | 334mg |
| Potassium | 298mg | 155mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Atlantic Salmon Open Sandwich
Atlantic Salmon Open Sandwich
This simple open sandwich with Atlantic Salmon is ideal for alfresco dining or a special lunch.
ingredients
3 tablespoons olive oil
Finely grated rind of 1 small lemon
270g packet frozen Birds Eye Ocean Select Atlantic Salmon - Lemon Pepper
1 small Desiree potato
20g butter, melted
8 slices French bread stick, toasted
1½ cups rocket or salad leaves
6 cherry tomatoes, sliced
instructions
step 1
In a screw top jar combine oil and lemon rind.
step 2
Cook frozen Birds Eye Atlantic Salmon following packet directions. Peel potato and shave into thin slices using a vegetable peeler. Place on absorbent paper and pat dry then place on a baking paper lined oven tray. Lightly brush with butter and bake in the oven for 10 minutes while fish is cooking. Remove from oven when browned.
step 3
Place 2 slices of toasted bread stick on each serving plate. Top with cooked fish, potato slices, rocket or salad leaves and tomatoes. Drizzle with a little lemon oil.
serves 4 15 min prep recipe tip
The lemon flavour will be more intense if the oil is left to stand.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au